Turkey Vegetable Skillet

1 pound ground turkey
1 tablespoon dried onion flakes or 1 teaspoon onion powder
1 garlic clove, minced or 1/2 teaspoon garlic powder
1 teaspoon oil
1 can diced tomatoes, undrained
¼ pound zucchini, diced
¼ cup chopped dill pickle
1 teaspoon dried basil
½ teaspoon pepper
In a skillet, brown turkey, onion and garlic in oil. Add remaining ingredients. Simmer, uncovered, for 5-10 minutes or until the turkey is cooked and zucchini is tender.

This would be quite nice over rice or pasta.

Lemon Tea Bread

¾ cup rice milk
½ cup coconut oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon lemon juice
1 tablespoon lemon peel
Glaze:
½ cup powdered sugar
1 tablespoon lemon juice
In a large mixing bowl, cream coconut oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon juice and lemon peel.
Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Chicken Fajitas

4 tablespoons oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes, optional
1 ½ pounds boneless skinless chicken breasts, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
flour tortillas
shredded cheddar cheese, taco sauce, salsa, guacamole, sour cream, etc.
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return mixture to pan; heat through.

Sweet Salsa Chicken

1 ½ cups salsa
2/3 cup honey
½ cup orange juice
½ cup soy sauce substitute
¼ cup Dijon mustard
4 teaspoons olive oil
½ teaspoon ground ginger
6 boneless skinless chicken breast halves
1 ½ teaspoons cornstarch
2 tablespoons cold water
In a bowl, combine the first seven ingredients. Pour 1 ½ cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from chicken. Place the chicken in an 11-in. X 7-in. x2-in. Baking dish coated with non-stick cooking spray; top with reserved marinade. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear. Remove chicken and keep warm.
In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.

Sweet and Sour Chicken

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 teaspoons soy sauce substitute
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon oil
1 tablespoon dried minced onion
4 carrots, sliced
1 green pepper, chopped
½ teaspoon minced garlic
¼ teaspoon ground ginger
1 can pineapple chunks, drained
hot cooked rice
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce substitute. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
Drain and discard marinade from chicken. In a large skillet, cook chicken in oil for 3 minutes. Add the dried onion, carrots, green pepper, garlic and ginger; saute until chicken is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice.

Five-Fruit Salad

1 1/3 cups frozen unsweetened strawberries, thawed and halved
1 cup fresh blueberries
1 medium banana, sliced
¾ cup green grapes
1 can (21 ounces) peach pie filling
In a large bowl, combine all ingredients. Refrigerate salad until serving.

Thyme-Roasted Potatoes

1 ½ lbs baby red potatoes
6 tablespoons olive oil
thyme
Preheat oven to 375°. Peel a strip from around the middle of each potato. Pour oil into the bottom of a baking dish. Arrange sprigs of fresh thyme in the oil. Place potatoes in dish. Bake for 50-60 minutes, turning occasionally.

Honey-Glazed Carrots

1 ½ cups baby carrots
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice
Place 1 inch of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated.

Honey-Apple Carrots

1 package (16 ounces) fresh baby carrots
1 cup apple juice
¾ cup water
1/3 cup honey
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.

Seasoned Potatoes Cubes

4 medium red potatoes, cut into ½ inch cubes
¼ cup oil
½ teaspoon seasoned salt
¼ teaspoon garlic powder
¼ teaspoon pepper
1 small sweet red pepper, chopped
½ teaspoon onion powder
1 small green pepper, chopped
¼ cup chicken broth
¼ cup beer
1 tablespoon brown sugar
In a large skillet, cook potatoes in oil over medium-high heat until lightly browned. Sprinkle with seasoned salt, garlic powder and pepper. Add red pepper, onion powder and green pepper. Cook and stir for 5 minutes.
Combine the broth, beer and brown sugar; pour over vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until tender.

Crispy Potato Wedges

4 medium baking potatoes
1 tablespoon oil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1 inch baking pan coated with nonstick cooking spray. Bake at 425° for 20 minutes. Turn; bake 25-30 minutes or until crisp.

Rosemary Red Potatoes

1 ¾ pounds small red potatoes, quartered
1 small onion, quartered
¼ cup olive oil
1 ½ teaspoons dried rosemary, crushed
2 garlic cloves, minced
¼ teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and lightly browned.
Yield: 4 servings

Steamed Broccoli Florets

¼ cup sugar
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons water
½ teaspoon prepared mustard
Dash each of salt, pepper, and ground mustard
1 pound fresh broccoli florets
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, water, prepared mustard, salt, pepper, and ground mustard; shake well. Set aside. Place broccoli in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Shake dressing; drizzle over broccoli and toss to coat.

Chocolate Crinkles

2 cups granulated sugar
½ cup oil
2 teaspoons vanilla
4 ounces unsweetened baking chocolate, melted and cooled
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar
Mix granulated sugar, oil, vanilla and chocolate in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on a greased cookie sheet.
Bake at 350° for 10-12 minutes or until almost no indentation remains when touched. Immediately remove from pan to wire rack.
Yield: 6 dozen

Chocolate Picnic Cake

2 squares (1 ounce each) unsweetened chocolate
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 egg
1 cup sugar
¾ cup cold water
1/3 cup oil
1 cup (6 ounces) semisweet chocolate chips
Melt chocolate; cool for 10 minutes. Combine the flour, baking soda and salt; set aside. In a mixing bowl, beat the egg and sugar. Beat in the water and oil. Stir in melted chocolate and dry ingredients; mix until blended.
Pour into a greased 8 inch square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick comes out clean. Cool on a wire rack.

No-Bake Apple Pie

5 medium tart apples, peeled and sliced
1 ¾ cups water, divided
1 package lemon gelatin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 package cook-and-serve vanilla pudding mix
1 graham cracker crust (9 inches)
whipped topping
In a large saucepan, combine the apples, 1 ½ cups water, gelatin, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until apples are tender.
Combine the pudding mix and remaining water; add to apple mixture. Cook for 1 minute or until thickened. Pour into the crust. Refrigerate for at least 2 hours before serving. Garnish with whipped topping.

Cornbread

1 cup flour
½ cup sugar
½ cup cornmeal
3 teaspoons baking powder
½ teaspoon salt
1 cup rice milk
1 egg
1 tablespoon oil
Mix together and beat well. Pour into a greased 9 x 9 inch pan. Bake at 400° for 20 minutes. Also makes 12 muffins – bake for 14 minutes.

Beer Bread

1 cup room temperature beer
1/3 cup room temperature water
2 tablespoons oil
3 tablespoons sugar
1 ½ teaspoons salt
3 cups flour (I use white whole wheat)
2 ¼ teaspoons yeast
Place ingredients in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color. Check dough after 5 minutes of mixing; add 1 – 2 tablespoons of water or flour if needed.

Slow-Cooker Beef Stew

1 ½ pounds red potatoes, cubed
6 medium carrots, cut into 1 inch slices
1 tablespoon onion powder
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1 ½ pounds beef stew meat, cut into 1 inch cubes
3 tablespoons oil
1 can (14 ½ ounces) diced tomatoes, undrained
1 cup chicken broth
1 teaspoon ground mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
Layer the potatoes, carrots and celery in a slow cooker. Sprinkle with onion powder. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper and thyme. Pour over beef. Cover and cook on high 1 ½ hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Blueberry Oat Muffins

1 ¼ cups all-purpose flour
1 cup quick-cooking oats
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
2 egg whites or 1 whole egg
½ cup water
1/3 cup oil or applesauce
1 cup fresh or frozen blueberries (other berries and combinations of berries also work well)
Topping:
2 tablespoons sugar
¼ teaspoon ground cinnamon
In a bowl, combine the first seven ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined or greased muffin cups ¾ full. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Blueberry Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons cinnamon
2 cups sugar
½ teaspoon ground cloves
1 teaspoon ground nutmeg
3 eggs, well-beaten
1 ¼ cups oil or applesauce
4 cups blueberries (may mash 1 cup)
2 teaspoons lemon, vanilla, or almond extract
Preheat oven to 350°. Grease two large loaf pans. Mix ¼ cup sugar with 4 ½ teaspoons cinnamon. Sprinkle pans with half of this mixture. Place flour, salt, baking soda, sugar, cloves, nutmeg and the remaining cinnamon in a large bowl. Mix and make a well in the center of this. Add eggs, oil, and lemon extract. Stir until dry ingredients are moistened. Stir in blueberries. Divide batter between two pans; sprinkle tops with remaining cinnamon-sugar. Bake one hour. Let cool before eating, keep refrigerated.

Barley Burger Stew

1 pound ground turkey
2 teaspoons onion powder
½ cup chopped celery
4 ½ cups tomato juice
1 cup water
½ cup pearl barley
2 – 3 teaspoons chili powder
1 teaspoon salt
½ teaspoon pepper
In a saucepan over medium heat, cook turkey, onion powder, and celery until meat is no longer pink; drain. Stir in tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

Chicken Fajitas

4 tablespoons oil, divided
2 tablespoons lemon juice
1 ½ teaspoons seasoned salt
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes, optional
1 ½ pounds boneless skinless chicken breasts, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
flour tortillas
shredded cheddar cheese, taco sauce, salsa, guacamole, sour cream, etc.
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return mixture to pan; heat through.

Italian Chicken Stew

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into ¼ inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1-2 tablespoons oil
1 jar (26 ounces) meatless spaghetti sauce
1 ¾ cups frozen cut green beans
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.

Salsa Sloppy Joes

1 pound ground turkey
1 jar (11 ounces) salsa
1 can (10 ¾ ounces) condensed tomato soup
1 tablespoon brown sugar
8 hamburger buns
In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Cover and simmer for 10 minutes or until heated through. Spoon ½ cup onto each bun.

Southwestern Stew

1 pound ground turkey
1 teaspoon onion powder
1 cup water, divided
1 can (28 ounces) diced tomatoes, undrained
1 cup salsa
1 can (15.5 ounces) corn, drained
3-4 large red potatoes, cubed
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon pepper
2 tablespoons all-purpose flour
In a large kettle, brown turkey with onion powder; drain. Add ¾ cup water and next seven ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 ½ hours. Combine flour and remaining water; stir into stew. Cook and stir until boiling and slightly thickened.

Spanish Rice

1 cup brown rice
1 ¼ cups water
1 (8 ounce) can tomato sauce
2 teaspoons onion powder
½ cup green pepper
1 pound ground beef or turkey
1 cup canned corn
½ cup ketchup
2 teaspoons garlic powder
salt and pepper to taste
In a small saucepan, cook the rice in the water and tomato sauce.
Meanwhile, in a large skillet, brown the turkey with the green pepper, onion powder and garlic powder. Drain.
Add the corn, rice, ketchup, salt and pepper. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.

Chicken Cacciatore

3 to 3 ½ pound chicken, cut up
½ cup all-purpose flour
¼ cup oil
1 medium green bell pepper
2 medium onions
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
½ teaspoon dried oregano leaves
¼ teaspoon dried basil leaves
½ teaspoon salt
2 cloves garlic, finely chopped
Coat chicken with flour. Heat oil in large skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Chop bell pepper and onion and add to skillet with all remaining ingredients. Heat to boiling reduce heat. Cover and simmer 30-40 minutes or until chicken is no longer pink.
Yield: 6 servings

Meatloaf with Ketchup Topping

2 pounds ground turkey
1 cup quick-cooking oats
1 tablespoon dried minced onion
½ cup shredded carrot
½ cup original rice milk
1 egg
2 tablespoons ketchup
1 teaspoon garlic powder
¼ teaspoon pepper
¼ cup ketchup
¼ cup quick-cooking oats
In a large bowl, combine first nine ingredients; mix well. Press into a 9x5x3 loaf pan that has been coated with nonstick cooking spray. Combine topping ingredients; spread over loaf. Bake, uncovered, at 350° for 65 minutes or until juices run clear.

Double Meatloaf

1 egg
1 cup chicken broth
¾ cup quick-cooking oats
1 tablespoon dried minced onion
2 teaspoons dried parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon sage
½ teaspoon marjoram
½ teaspoon thyme
1 ½ pounds ground turkey
1 pound ground pork
1 cup ketchup
In a large bowl, combine the first ten ingredients. Crumble turkey and pork over mixture; mix well. Form into loaves. Top with ketchup.
Cover and freeze one meat loaf for up to 3 months. Bake the remaining loaf, uncovered, at 350° for 55-60 minutes or until a meat thermometer reads 160°.

Spiced Pear Bread

3 cans (15.25 ounces each) sliced pears, drained and mashed
1 cup sugar
½ cup unsweetened applesauce
3 eggs
3 ¼ cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
½ teaspoon salt
In a large mixing bowl, combine the first four ingredients. Combine the remaining ingredients; gradually add to pear mixture and mix well. Pour into four 5 ¾x3x2 inch loaf pans coated with nonstick cooking spray.
Bake at 350° for 50-60 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.

Chicken and Barley Stew

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons oil
2 quarts chicken broth
1 cup uncooked rice
½ cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
8 medium carrots, cut into 1 inch pieces
2 ½ cups frozen cut green beans
2 celery ribs, cut into 1 inch pieces
In an 6 quart kettle or Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to pan; cover and simmer for 45 minutes. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until the carrots and grains are tender. Remove bay leaves before serving.